In four short years Addison has established itself as one of the finest culinary experiences in Southern Californa. Chef William Bradley’s artisanal approach to cooking, based on admiration for French cuisine, draws inspiration from the seasons. He seeks first and foremost to recreate their flavours in all their purity, and prepares, for example, Manila clams à la nage with glacéed French radishes, accompanied by a delicate John Dory in a butter sauce.

He has seemingly limitless opportunities to pair foods and wines thanks to a collection de 36,000 bottles, and, most especially, thanks to the work of Jesse Rodriguez, a remarkable sommelier who travels the great vineyards of the world to create, with local wine producers, special vintages.

Previously, Bradley was the executive chef of the critically-acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa where he was nominated for three consecutive years for the coveted James Beard Award, “Rising Star Chef”, and was also lauded as a “Rising Star Chef for 2006” by the Arizona Republic. Bradley began his climb up the culinary ranks at Azzura Point at Loews Coronado Bay Resort in San Diego County, and then spent three years as sous chef of the award-winning Mary Elaine’s at The Phoenician in Scottsdale.